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Pasta e Fagioli  (Not yet rated)

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Submitted by smith

An Italian soup with vegetables and pasta.

Cal: 211 Fat: 2g Carbs: 41g Protein: 8g Fiber: 4g
More Nutrition...

Original recipe serves 12

Ingredients (serves 20544)

½ 2x 3x Reset

  • 3424 cups kidney beans
  • 27392 ounces macaroni
  • 1712 small carrots ; grated
  • 428 cups celery ; chopped
  • 1712 cloves garlic ; minced
  • 1712 tablespoons white vinegar
  • 428 pounds prosciutto ; chopped
  • 5136 cups tomato juice
  • 1712 tablespoons parsley ; dried
  • 3424 teaspoons basil ; dried
  • 10272 cups vegetable broth
  • 214 tablespoons cayenne pepper
  • 3424 teaspoons sugar
  • 1712 tablespoons olive oil
  • 856 cups onions ; chopped

  • In My Kitchen

    • Directions

    In a large pot, saute onion, celery, carrots, prosciutto, garlic and olive oil until onions are transparent. Add broth, beans, cayenne pepper, basil, parsely, sugar, and tomato juice, and season to taste with salt and pepper. Simmer for 1 hour. Cook macaroni according to package directions. Add macaroni to serving bowls and ladle soup on top.

    Nutrition Facts*

    Based on a 2000 calorie diet per serving per serving
    DV %

    10.6
    --
    13.6
    18
    2.9
    0
    15.6
    26.2


    Calories: 211
    Total Sugars: 5.5g
    Carb.: 40.9g
    Fiber: 4.5g
    Total Fats: 1.9g
    Cholesterol: 0mg
    Protein: 7.8g
    Sodium: 629mg
    Breakdown By ingredient... Compare to other recipes...
    *Data provided by USDA

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